• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mushroom Thickened Sauce

  • Recipe Submitted by on

Category: Vegetables, Sauces

 Ingredients List

  • 2 c Roasted Vegetable Stock;
  • -*Note, See Recipe
  • 1 1/2 c Button Mushrooms; Chopped
  • 1/4 ts Dried Basil; Or 3/8 Tsp
  • -Fresh
  • 1/4 ts Dried Thyme; Or 3/8 Tsp
  • -Fresh
  • 1/8 ts Dried Rubbed Sage
  • Salt And Pepper; To Taste


Recipe by Don Bowe

This flavorful sauce is ideal for pastas and as an accompaniment to or as
the base for a sauce for beef or hearty poultry, such as turkey.

*NOTE: See separate recipe for Roasted Vegetable Stock

Bring all the ingredients to a boil in a med saucepan. Reduce the heat,
cover, and simmer for 20 - 30 min, or until the solids are very soft.
Strain the stock, reserving the solids. Transfer the solids to a food
processor or mini-chop, and process to a smooth puree, adding a bit of
stock, if nec. Add the remaining stock to the processor, and pulse to
combine. Return the sauce to the saucepan, and heat just to a boil. Pour
into a sauce bowl, and serve. The sauce can be stored in the refrigerator
for up to 3 days.

Yield: 2 C

Variation: Fennel thickened sauce: Omit the mushrooms, basil, thyme, and
sage. Substitute 1/2 C chopped fennel bulb, in 1/2" pieces; 1/4 tsp toasted
fennel seeds, lightly crushed; and a pinch of saffron. Use with a seafood
pasta or chicken dishes.
CFF 8.9%.

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